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Loaded Beef Fajita Bowl

Loaded Beef Fajita Bowl

with Garlic Rice & Cheddar Cheese

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Make it Mexican! That’s our solution when we want a bright mix of colours and flavours – plus a bowl that makes everyone happy. This one starts with aromatic garlic rice and adds roasted veggies, charred corn and lightly spiced beef strips for a burst of deliciousness in every bite!

Tags:Family FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

capsicum

½

red onion

1

zucchini

2 clove

garlic

1 packet

basmati rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 tin

sweetcorn

½

lime

1 packet

beef strips

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3485 kJ
Fat31.4 g
of which saturates18.6 g
Carbohydrate78.1 g
of which sugars15 g
Dietary Fiber0 g
Protein53.1 g
Cholesterol0 mg
Sodium953 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 1cm strips. Cut the red onion (see ingredients) into 2cm wedges. Cut the zucchini into 1cm batons.

2

Divide the capsicum, onion and zucchini between two oven trays lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

3

While the veggies are roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

4

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a small bowl. Slice the lime (see ingredients) into wedges. TIP: Cover the pan with a lid if the kernels are "popping" out!

5

SPICY! This is a mild spice blend, but if you are very sensitive to spice, you may want to add less. In a medium bowl, combine the Tex-Mex spice blend (see ingredients) and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

6

Divide the garlic rice between bowls. Top with the beef strips, roast veggies and shredded Cheddar cheese. Serve with the charred corn, sour cream and the lime wedges.